Pages

Monday, March 9, 2009

Gluten-free Buckwheat Waffle Recipe: the Variations

For those of you who can't eat corn, I have not forgotten you. I adore the taste of buckwheat, and it is by far my favorite variation on the waffle theme. All of these variations simply change the type of flour used, but not the quantity, which always comes to 2 cups total. Some flours will make the batter thicker than others, but the waffles almost always turn out no matter what the consistency of the batter.

Use your favorite GF Pastry Flour for the other cup of flour, and you're set. If you don't have pastry flour on hand, try your All-Purpose GF flour mix and
sub out a few tablespoons of potato starch. Mix it up and have a some
great waffles! This recipe is particularly good with buttermilk instead of regular milk.

You
will know they are ready when the eggs stick to the bottom of the bowl
when tilted. At this point, stop beating immediately - you don't want
the egg whites to be dry.

In a medium bowl mix together:

the 2 egg yolks
2 cups milkor buttermilk1 tsp vinegar (skip this if you are using buttermilk)
5 Tablespoons unsalted butter, melted.
Add the wet ingredients to the dry ingredients and mix until
combined. Pour 1/4 of the fluffy egg whites into the batter and gently
fold them in with a rubber spatula, then fold the rest of the egg whites
in to the batter as well. you can stop folding when only a tiny amount
of egg white is still distinguishable.

Pour 1/2 to 1
cup of the batter into a heated, greased waffle iron and cook until the
amount of steam coming out of the iron starts to decrease. Repeat
until batter is used. Serve waffles right off the iron or put them in a
250 degree oven to keep them warm if needed.

A note about leftover pieces: waffles freeze really well. Just make sure they are cool before you put them in the freezer bag or container. When you're ready to eat them, just heat them up in the toaster and you're set!

I just tried the receipe. Very tasty. Good balance between buckwheat and the other flour. Best GF buckwheat I've tried so far. I did not add any sugar to the batter, but served them with fried apple slices, a bit of cheese and maple syrup.